In a pan, heat brown sugar until caramel colour, add butter, put peeled banana in the caramel butter sauce to cook for about two minutes, turn banana evenly.

Spread out sticky rice in thin layer on each banana leaf, put the caramelised banana in the middle, roll it up.

Boil the sago seeds in water until it turn transparent, refresh it in iced water.

Cook a light syrup with 150ml water, the rest of coconut milk and the rock sugar, add cooked sago seeds. Divide syrup in four bowls.

Grill rolled banana in leaf on the BBQ or in the oven. Take out the leaf, cut each banana in two or three pieces, place it in sago syrup. Add roasted peanut on top. Decorate with some mint leaf or grated fresh coconut.